French Onion Soup

Ingredients

unsalted butter:

olive oil:

Vidalia onions, thin sliced:

sugar:

salt:

all-purpose flour:

beef broth:

dry white wine:

baguette, sliced:

Swiss cheese, shredded:

Melt the butter in a large saucepot or Dutch oven over medium heat. Add the onions, sugar, and salt and cook, over medium-low heat, stirring occasionally, until the onions are very tender and caramelized, about 25 minutes.

Stir in the flour and cook 1 minute. Add the broth and wine and bring to a simmer. Cook, stirring occasionally, until the flavors are blended, about 20 minutes. Taste for additional seasoning, if necessary.

Turn the function selection dial to convection preheat the oven to 425ÂºF. Place the bread slices on the baking tray and bake until the bread is lightly toasted, about 4 minutes per side. Transfer the toast to a plate. Turn the function selection dial to broil.

Ladle the soup into ovenproof bowls. Top each with a slice of toast and sprinkle evenly with the cheese. Place the bowls on the baking tray. Place in the oven on position 3 and broil until the cheese is melted, about 2 minutes. Serve at once.